Description
A whimsical and indulgent Pink Velvet Cake perfect for Mother’s Day celebrations, combining rich cocoa and creamy cream cheese frosting in a stunning blush hue.
Ingredients
Scale
- 2 ½ cups cake flour
- 1 ¾ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- Red food coloring (to achieve desired hue)
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your pans by greasing and flouring two 9-inch round cake pans.
- Whisk the cake flour, cocoa powder, baking powder, and salt in a mixing bowl.
- Cream the butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.
- Incorporate each egg one at a time, ensuring each is well mixed.
- Mix in the buttermilk, pure vanilla extract, and red food coloring.
- Combine the dry ingredients with the wet ingredients using a spatula until smooth—avoid overmixing.
- Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Frost the cooled cakes with cream cheese frosting.
Notes
Make-ahead tip: Bake the cakes a day in advance and store them wrapped at room temperature to develop flavors. Customize with fresh fruit or chocolate chips for added indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg